Kale Cucumber Tabbouleh

Name: Kale Cucumber Tabbouleh
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 3/4 cup bulgur; 3/4 cup boiling water; 3 cups tomatoes (chopped {for me it was 5 medium tomatoes}); 5 green onions (green and white parts chopped); 1/2 of an english cucumber (diced {about 2 1/2 cups}); 1/4 cup fresh mint (finely chopped); 1 bunch fresh parsley (finely chopped); 6 ounces of kale (stems trimmed depending on the variety you use and chopped {I used baby kale so I didn't need to remove the stems use whatever variety you like}); 1/4 cup lemon juice (approximately 1 lemon juiced); 1/4 cup extra virgin olive oil; Salt and pepper to taste

Kale Cucumber Tabbouleh is a fun twist on traditional tabbouleh using kale, fresh vegetables, bulgur, fresh herbs and a light, lemony dressing. This salad screams summer, is healthy and great for a crowd!

Prep20 min
Cook1 hr
Total1 hr 20 min
Makes6 servings
Calories173

Ingredients

6 servings

3/4 cup bulgur
3/4 cup boiling water
3 cups tomatoes (chopped {for me it was 5 medium tomatoes})
5 green onions (green and white parts chopped)
1/2 of an english cucumber (diced {about 2 1/2 cups})
1/4 cup fresh mint (finely chopped)
1 bunch fresh parsley (finely chopped)
6 ounces of kale (stems trimmed depending on the variety you use and chopped {I used baby kale so I didn't need to remove the stems use whatever variety you like})
1/4 cup lemon juice (approximately 1 lemon juiced)
1/4 cup extra virgin olive oil
Salt and pepper to taste

Method

1
Combine the bulgur and boiling water and let soak for 1 hour. Drain well and squeeze out any excess water.
2
In a large salad or mixing bowl combine the tomatoes, green onion, cucumber, mint, parsley, kale and bulgur and toss to combine.
3
In a mason jar or a salad dressing jar mix together the lemon juice, olive oil, and a dash of salt and pepper. Shake or whisk to combine.
4
Pour the dressing over the salad and toss gently. If possible let the tabbouleh sit for 15–30 minutes after mixing to allow the flavors to meld. Serve or cover and refrigerate.

Notes

Try adding sumac or za'atar for extra spice! Some additional ingredients that go well in this salad are: grilled chicken or salad, chickpeas, feta cheese, kalamata olives I used baby kale for this recipe but feel free to use whatever kale variety you like or even try something like arugula or spinach. This salad makes a great addition to meals as a side or a garnish when making pitas with meat and hummus.